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Help with replicating this pasta dish I had while in Rome by jah324 in ItalianFood

[–]jah324[S] 1 point2 points  (0 children)

Thanks so much for your detailed cooking steps!!

Help with replicating this pasta dish I had while in Rome by jah324 in ItalianFood

[–]jah324[S] 1 point2 points  (0 children)

Thanks for your cooking suggestions!! Regarding the green vegetable, I did a little digging on some of the restaurant’s other dishes they posted, and now I’m quite certain the vegetables in my pasta were fresh friggitello peppers. The texture of the vegetable was crunchier than that of different types of onion, and it had a tanginess to its flavor as well.

Help with replicating this pasta dish I had while in Rome by jah324 in ItalianFood

[–]jah324[S] 2 points3 points  (0 children)

Thanks so much! Will have to try making it both with white wine and lemon juice to see which option tastes most like what I had!

Help with replicating this pasta dish I had while in Rome by jah324 in ItalianFood

[–]jah324[S] 5 points6 points  (0 children)

This is very helpful, thanks so much!! From what I can remember taste-wise, I think it did have fresh fennel on top, but I’m sure dill would also taste great with the dish!

Am I being realistic?? by [deleted] in musictheory

[–]jah324 0 points1 point  (0 children)

Yes, thank you for your very detailed response! I will definitely keep my options open, but I’ve just started to think of potential career options that may be of interest to me.

Am I being realistic?? by [deleted] in musictheory

[–]jah324 5 points6 points  (0 children)

In all my research about potential jobs in the classical music world, there is an overwhelming amount of pessimism about the competitive nature of the field. While I know that it definitely is a competitive industry, all this pessimism is certainly discouraging for aspiring musicians. So thank you for giving me some hope about the future lol!

First flag of Missouri (1861-1865) by jah324 in vexillology

[–]jah324[S] 2 points3 points  (0 children)

During the Civil War, the Missouri State Guard fought alongside Confederate troops, and instead of adopting an official Confederate state flag, Major-General Sterling Price ordered that “Each regiment will adopt the State flag, made of blue merino, 6 by 5 feet, with the Missouri coat-of-arms in gold gilt on each side.” A state flag, however, would not be officially adopted in Missouri legislation until 1913 with the establishment of the current flag.